WAIKATO HOCKEY ASSOCIATION. Tournament Week Guidelines Under 13 teams & older

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Marion Long
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1 WAIKATO HOCKEY ASSOCIATION Tournament Week Guidelines Under 13 teams & older DAILY SCHEDULE 1. Prior to the tournament, the coach, manager and parent help should have a meeting to plan and visualise how the tournament week will be run. This can be done after the tournament draw has been issued, so that the team s week can be planned according to their playing schedule. 2. The Manager/Parent help should liaise with the Coach to set out the daily schedule in terms of meals and activities. The time of the game will determine the daily schedule. 3. Players fluid intake should be monitored to ensure that they are sufficiently hydrated. This can be done by players weighing themselves first thing every morning during the week of tournament. However, while this practice of weighing the players may be conducted easily with boys teams, girls teams may not wish to be part of a weighing programme. If that is the case, fluid intake will need to be monitored in other ways (eg recording amount of fluids consumed each day). 4. Players take a walk before breakfast, with full drink bottles to start hydration for the day. Bottles can be filled the previous night or first thing in the morning. 5. Food should be eaten no later than 2 hours before the game to ensure proper digestion. Eg, if the game is at 9.30am, breakfast should be no later than Or if the game is at 1.30, players should have a light lunch no later than 11.30, with a more substantial afternoon tea after the game. 6. It may be useful to have some snacks handy for the players to top up during the team talk eg muesli bars, bananas, yoghurt, homemade muffins, light sandwiches. 7. Immediately after the game and warm down the players should be given their replacement fluid, carbo and protein shots. There is a magic 30 minute window after the game during which time carbohydrate rich foods or drink should be consumed, Managers and parent help need to determine if there are any food allergies amongst players. If the are players with allergies, the parents of that player should be advised of after game nutritional requirements, and those parents should provide the necessary recovery foods for the player(s). 8. Generally, as soon as possible after the game, the players start their recovery programme. This can be done in a variety of ways, depending on the coache s preference, eg: a) Lying down with legs elevated for minutes when they are back at the accommodation; b) Hot/cold treatment for their legs This treatment should be done as soon as practicable after intensive exercise. The players hips/pelvis and below should be immersed alternatively in hot water (eg spa pool or under hot 1

2 shower) then ice water for periods of 1 minute each repeated 3-5 times. Repetitions should finish on a cold immersion. The Manager/Coach will need to organise this. If there are council run pools in the town/city where the tournament is taking place, the pools should be contacted to see if better entry prices can be negotiated. Inflatable paddle pools can also be used as an alternative. [Note previously identified hot/cold locations: i) Napier the swimming pools on Marine Parade can be used. They are about 10 minutes drive away from the turf. The venue has outdoor pools (which are cold enough during winter) which are next to hot spa pools. ii) Millennium Institute, Albany - for any teams that are staying at the Millennium Institute, there are 2 bins for cold treatment situated right next to a spa pool (on the deck next to the Champions Wing common room). Ice for the bins needs to be purchased (2 bags per bin from a service station).] c) Compression garments (eg Skins, 2XU) can also be worn after the game as it aids in the muscle tear repair. DAILY FOOD Self-Catering Note: i) Any specific dietary requirements of food allergies should be identified prior to tournament. Parents of players with food allergies or specific dietary requirements should provide pre-cooked meals or any other specific food required for that player. ii) Quantities required will vary depending on the age group and gender. 1 Breakfast Cereal players bring their own Yoghurt / dairyfood Toast brown & white bread Spreads for toast margarine/butter, 1 type of jam, peanut butter, vegemite, honey Fruit canned peaches / pears generally players prefer peaches Hot breakfast spaghetti, baked beans or scrambled eggs on toast (spaghetti is easier and is generally popular) Drinks juice, Milo, tea, milk 2 Lunch Alternate between: - Filled buns/rolls - Toasted sandwiches 2

3 - Hot lunch - Suitable leftovers Drinks juice, water Yoghurt / dairy food Filled buns/rolls 2-3 buns/rolls per person depending on size of buns/rolls. Shredded chicken 2 rotisserie chickens (generally) Shaved ham 500g Lettuce / mesclun salad mix Sliced tomatoes, cucumber Sliced cheese Mayonnaise (very popular), tomato sauce Toasted sandwiches Shredded chicken 2 rotisserie chickens Shaved ham 500g Sliced cheese (do not use processed cheese) Spaghetti Crushed pineapple Creamed corn (but this generally not as popular) Hot lunch a) Pre-prepared dish (eg macaroni cheese, quiche) (which can be heated up in oven) with salad b) Soup and buns/rolls (soups can be provided by players as their meal for 10 contribution see below re Dinner) 3 Dinner a) Two meals for 10 dishes each night - pre-prepared in tinfoil roasting dishes and frozen eg lasagnes, casseroles, shepherds/cottage pies, pasta bakes, macaroni cheese. Each player should provide a meal for 10 (meals not used for dinner can be used for hot lunches) b) Vegetables / salad c) Potatoes baked (if there is time) or mashed. Less potatoes required if pre-prepared meal has carbohydrate content (eg lasagne, pasta bake, shepherd s pie). d) Rice - as an alternative to potatoes where casseroles or stews are served. e) Buns or bread and butter always offer as a filler f) Dessert eg apple crumble, ice cream and fruit salad Drinks juice, water 4 Game food Half-time Soft jelly lollies eg jelly babies or jelly beans (about 400g) for easy consumption Fruit - mandarins (6-9 mandarins depending on age of players) peeled and divided into quarters or halves, bobby bananas (5-8 depending on age of players) peeled and cut into halves. 3

4 After game Powerade or other hydration supplement (1 x 750ml bottle per player for U15 and U18 teams, 1x 500ml bottle per player for U13 teams) Carbo shot 1 raspberry iced bun per player or 1 tin of creamed rice or jam sandwich Proterin shot - Nut bars - 1 per player Alternative for protein 1 250ml box of flavoured milk per player (eg Up n Go, Primo, Calci yum 5 Other food a) Fruit bowl with selection of fruit b) Baking - each player should bring a box of baking to share c) Bread and spread for toast can be made available for players to help themselves throughout the day. MISCELLANEOUS 1. The Manager should keep a register of food and medical allergies on hand (even though players list their allergies etc on the Medical Consent form). The register should also list the type of medication and type of medical assistance required. 2. The Manager must ensure that there is a fully equipped First Aid kit, which should also include a supply of pain relief tablets. It would be useful if the Manager has experience in First Aid. 3. It is desirable to have a dedicated large bag for the First Aid, food and miscellaneous requirements that are taken to the dugout during the game. The bag should, preferably, have: a) First Aid kit (including a few pairs of rubber gloves); b) Captain s armband or ribbon with a safety pin; c) At least 2 soft gel ice packs (kept in insulated cooler bag/pack); d) A few small ziplock bags for ice; e) A roll of cling film (eg Glad wrap) used to wrap around the ice to keep it in place; f) A plastic container for lollies at half-time (2L ice cream container is ideal); g) A plastic container for fruit at half-time (2L ice cream container is ideal) fruit can be prepared about 10 minutes before half time; h) 2 or 3 old (but clean) towels to clean up blood, towel dry players, etc if necessary; i) A fleece blanket (if available) for use by players for extra warmth during the game; j) A box of tissues; k) A Sharpie for general use; l) A roll of black masking tape; m) Gluestick; n) A couple of black rubbish sacks (for wet towels, uniforms etc); 4

5 o) For girls teams specifically: a supply of sanitary pads and panty liners, a bag with emergency supplies of hair ties and clips. 4. Cleaning and sterilising water bottles a) There should be named and numbered water bottles for all players and coach(es) and manager these bottles are for water only. b) The tops of the water bottles should be sterilised and cleaned daily with boiling water and some dishwashing liquid. This should be done before refilling the bottles with water for the next morning. Ensure that the bottle tops are properly rinsed before bottles are filled with water. c) The bottles should be rinsed out daily at the same time when the tops are sterilised. 5. Hydration supplement bottles a) A bottle of Powerade (or similar hydration supplement) should be prepared for every player for consumption after the game. b) Initially 16 bottles of Powerade could be purchased or another set of drink bottles acquired these are the starter bottles and the bottles will be re-used through out the tournament. c) One tub of Powerade powder is sufficient to make up 9 bottles of Powerade at 750mls per bottle or 13 bottles at 500mls per bottle. i) For a tournament with 16 players and 6 games for the tournament (which is most tournament apart from Hatch and Collier tournaments), the team will need about 9 tubs of Powerade powder. ii) For Hatch and Collier tournaments where teams play 8 games, the team will need about 10 tubs of Powerade powder. [Note: only one flavour of Powerade or other supplement powder should be purchased to minimise wastage.] d) Powerade bottles should also be named and numbered as for water bottles. e) Powerade bottles should be cleaned and sterilised the same as for water bottles. 6. All players should bring named washing bags with them for laundry. If the manager prefers not to have laundry bags, the manager will need to have a system for the sorting of laundry. 7. Managers should prepare a Daily Schedule at the end of each day (after consultation with the coach) for the next day of the tournament, including specific times for meals, meetings, departure for games and activities (if any). 8. Some thought should be given to bringing board games and playing cards for tournament week. The games and cards are useful for keeping players entertained on rainy days. 9. Managers should circulate a gear list to players at least one week before the tournament. Sample gear list available on website. [See gearlist on website] 10. Managers can prepare scorecards before the tournament. Sample available on website in Excel spreadsheet format. The smaller scorecard is for Napier and 5

6 other associations that use similar scorecards. The larger scorecard will fit scorecards for most other associations. [See scorecards on website] 11. Managers and parent help need to determine the facilities available (especially kitchen (if not fully catered) and laundry facilities) and what amenities are provided at the tournament accommodation. If necessary, contact accommodation venue for information. Depending on facilities and amenities available, managers and parent help should liaise to decide what further equipment (eg extra kitchen equipment) should be taken to tournament. 12. For older age groups (U15 and U18), players can be split into groups of 4, with a duty roster for each group on a daily basis. Duties can include laundry, dishes, food preparation, cleaning. Help from players will lighten the load for managers and parent help. 13. The coach and manager should set a policy for family visits at the accommodation during tournament week. The policy, which will probably differ between coaches and managers, should be advised to parents prior to the tournament to ensure team discipline and dynamics are maintained. The policy may include rules about players not going out with relatives in the evening during the tournament week. 6

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